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Cookbook Corner – Trisha’s Table

I am in LOVE with Trisha Yearwood’s new cookbook, “Trisha’s Table”! I loved her first two cookbooks – but this one – she has really hit it out of the park. There is a fabulous mix of “lightened up” classic favorites, as well as many “sinfully delicious” southern recipes that she is known for. The photographs are beautiful, the recipes are unique, easy and amazing, and (as usual) her family stories really add to the overall look and feel of the book. It is with my pleasure to add, “Trisha’s Table”, to my “Cookbook Corner”…

“Trisha’s Table” By: Trisha Yearwood

I LOVE this cookbook (as I said before) and highly recommend you buy not only this cookbook, but her two previous cookbooks as well. (These cookbooks AND SEVERAL RECIPES can be found on her personal website.)

Let me start with the writing. Trisha does a fabulous job writing about, and sharing with everyone her family memories and family history. I love a cookbook that produces more than just great recipes. I want stories – history – memories…and this book gave me everything.

The photographs are amazing (as usual in Trisha’ books) and make you want to literally dive into the pictures and start eating.

Now – to the recipes – fabulous! Like I said – over half “lightened up” recipe versions (lightened up but still tasty – believe me when I say this…) and the other recipes – full of fat, flavor and sugar! Ha! Delicious, and expected in a delightful way… and I love them.

The first recipe I tried was the “Cinnamon Orange Rolls” (page 19). I made them for some family members – and they loved them! I am not the biggest fan of orange cinnamon rolls, but I really enjoyed these. The glaze was not overpowering (as many are), and the rolls came out tender and delicious in the middle.

“Hummingbird Pancakes” (page 25) were also a favorite of my Grandma. She LOVES hummingbird cake – and this recipe takes that basic recipe, and morphs them into the most flavorful pancakes you could ever imagine.

So now – this is usually where my “Cookbook Corner” posting ends. But not this time… I am sharing a recipe directly from Trisha – directly from the book – and it is one of my favorites! So excited! Try it!

Raspberry ChickenServes 4

Boneless, skinless chicken breast has been one of my go-to proteins in my quest to eat a more moderate diet, and it can get boring if I’m not creative. This raspberry chicken is so good—even though it’s a newer addition to my recipe box, not a family recipe—I cook it so often it feels like I’ve been making it for years! Fresh raspberries can be expensive (and not always so fresh looking), so frozen are fine to use in this easy sauté. It’s an elegant dish to share with company. I like to serve mine with a side of crisp green beans and fresh creamed corn. When I’m trying to drop a few pounds, I skip the breading step. You won’t miss it. I promise!

Season the chicken with salt and pepper. Place the flour in a large, shallow bowl. Dredge the chicken in it and shake off any excess.

In a large skillet set over medium heat, heat the olive oil until it shimmers, about 2 minutes. Add the chicken and sear until slightly brown, 2 to 4 minutes on each side. Remove from the skillet and set aside. Add the shallots and garlic to the same pan and cook for 1 minute. Add the wine and stock, and cook until reduced slightly, about 10 minutes. Add the sliced mushrooms, reduce the heat to low, return the chicken to the skillet, cover, and cook for 10 minutes. Stir in the raspberries, lemon zest, butter, and balsamic vinegar. Continue cooking, uncovered, until the butter melts, about 1 minute. If needed, add salt and pepper to taste. Transfer the chicken to plates and spoon the raspberry sauce and mushrooms over each piece.

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions. Shout out and special thanks to Clarkson Potter and Trisha Yearwood for this opportunity.

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